Serves: 2-4Time: Prep: 20 minutes; Cook: 5-15 minutes
Hardware: A cutting board and knives, an airtight container, a heavy skillet (for frying), a slotted metal spoon (or a spider/skimmer), an oil thermometer, a gallon plastic bag, a paper towel covered plate
- 1 pound large shrimp (21-25 count)
- 2 tablespoons + 2 teaspoons Cajun seasoning
- Pinch cayenne pepper
- 1 cup flour
- 1 tablespoon of corn starch
- 1 tomato
- ½ head iceberg lettuce
- 1 cup rèmoulade sauce
- 1 French baguette
- oil for frying
|I like my Po' Boy with Dirty Rice|
- Clean the shrimp. Place the clean shrimp, 2 tablespoons of the Cajun seasoning, and the cayenne into the airtight container. Toss to make sure the shrimp are thoroughly seasoned. Put the shrimp in the fridge until you are ready to cook them.
- Slice the tomato and shred the lettuce. Set aside.
- Add enough oil to fill the heavy skillet up half way. Heat it on medium high. When the temperature reaches 375°, the pan is ready.
- Place the flour and corn starch in the Ziploc with the remaining seasoning. Shake the bag. Add the shrimp to the Ziploc bag and shake like crazy.
- Shake as much flour as you can from the shrimp. Fry them for 3-5 minutes or until cooked through. Don’t crowd the shrimp. You may need to cook them in batches. Use the thermometer to keep the temperature between 370° and 375°. Using the slotted spoon, move them from the oil to the paper towel covered plate. You can keep them warm by placing the plate in the oven on the lowest setting.
- To prepare the
Po’ Boys, slice he baguette, but not all the way through. Spread a little rèmoulade sauce on the bread. Fill the baguette with shrimp then drizzle on more sauce. Top the shrimp with tomatoes and lettuce.
A perfect meal is a Shrimp Po' Boy, Dirty Rice, and Sangria
http://en.wikipedia.org/wiki/Po'_boy , http://www.poboyfest.com/history, http://www.frenchquarter.com/dining/po-boy.php